I suppose I associate toffee with the holidays.
We used to nosh on Enstrom Almond Toffee around Christmas time at my house.
But, I decided there is no reason at all why all of us cannot enjoy the sickly sweet crunch today – all year round – in the form of a cookie!
Toffee is a confection made by caramelizing sugar or molasses along with butter, and occasionally flour. The mixture is heated until its temperature reaches a hard crack stage. While being prepared, toffee is sometimes mixed with nuts or raisins.
Well, I vote no on the raisins…but yes to almonds and chocolate crunch in my cookies!
Almond Toffee Crunch Cookies
2 sticks butter, room temperature
1 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
3 large eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
2 1/2 cups all purpose flour
1 lbs. almond toffee candy, broken into tiny pieces
Cream together the butter, sugars, and vanilla until light and fluffy. Beat in the eggs until fluffy again. Add the baking soda, powder, and sea salt and stir again. Gradually stir in the flour until mostly combined. Then, fold in the toffee candy pieces.
Let the dough sit for at least 30 minutes.
Preheat the oven to 350 degrees.
Line baking sheets with parchment paper and scoop 1″ balls of dough onto the sheets, baking for about 12-14 minutes.
Remove from the oven and allow to cool on the cookie sheets for about 5 minutes, until transferring to a cooling rack.
